FlavScents AInsights Entry: Roasted Coffee Bean Extract (CAS: 68916-18-7)

1. Identity & Chemical Information

• Common Name(s): Roasted Coffee Bean Extract
• CAS Number: 68916-18-7
• FEMA Number: Not applicable
• Other Identifiers: Not applicable
• Material Type: Natural complex material (extract)
• Source: Derived from roasted coffee beans, typically Coffea arabica or Coffea canephora
• Description: Roasted coffee bean extract is a complex mixture of volatile and non-volatile compounds. It is characterized by its rich, aromatic profile, which is a result of the Maillard reaction and other thermal processes during roasting.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Roasted coffee bean extract is renowned for its robust and complex sensory profile. The odor is typically described as rich, warm, and full-bodied with notes of caramel, chocolate, and a hint of nuttiness. The flavor mirrors these descriptors, offering a deep, roasted taste with a slight bitterness and a lingering aftertaste. The intensity of the aroma is high, with a strong diffusion that makes it a prominent note in formulations. It serves as both an impact note and a background realism enhancer in flavor systems.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Roasted coffee bean extract is naturally sourced from coffee beans, primarily Coffea arabica and Coffea canephora. The formation of its characteristic aroma and flavor compounds occurs during the roasting process, where the Maillard reaction plays a significant role. This reaction, along with caramelization and pyrolysis, contributes to the development of the complex profile associated with roasted coffee. The extract is often used in products labeled as "natural flavor" due to its derivation from a natural source.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Roasted coffee bean extract is widely used in flavor applications, particularly in beverages, desserts, and confectionery. It functions as a primary flavor in coffee-flavored products and as a modifier in chocolate and caramel profiles. Typical use levels in finished products range from 50 to 500 ppm, with variations depending on the desired intensity and product type. The extract is generally stable under heat but may degrade under extreme pH conditions or prolonged exposure to air.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, roasted coffee bean extract is utilized in gourmand and oriental fragrance families. It serves as a trace realism note, adding depth and warmth to compositions. Typical concentrations range from 0.1% to 1% in fragrance formulations, contributing primarily to the middle notes due to its moderate volatility. Its rich, comforting aroma makes it a popular choice in personal care products and home fragrances.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

• Caffeine: Present in varying amounts, contributing to the bitter taste.
• Chlorogenic Acids: Decompose during roasting, influencing flavor and aroma.
• Volatile Compounds: Including furans, pyrazines, and aldehydes, which are crucial for the characteristic coffee aroma.
• Lipids and Proteins: Affect the mouthfeel and overall sensory experience.

Composition varies significantly based on the origin of the beans, roasting conditions, and extraction methods.

Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references

6. Regulatory Status (Regional Overview)

• United States: Generally recognized as safe (GRAS) for flavor use by FEMA.
• European Union: Approved under Regulation (EC) No 1334/2008; no specific FL number.
• United Kingdom: Aligns with EU regulations post-Brexit.
• Asia: Approved for use in Japan and China; specific regulations may vary.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, with some regional variations.

Explicit approvals and harmonized assumptions are common, though specific country regulations should be verified.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Considered safe at typical flavor use levels; no specific ADI established.
• Dermal Exposure: Generally non-irritating; IFRA guidelines should be consulted for fragrance use.
• Inhalation Exposure: Low volatility reduces inhalation risk; occupational exposure is minimal.

Risk profiles are similar for both food and fragrance applications, with no significant safety concerns reported at typical use levels.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Roasted coffee bean extract is valued for its ability to impart a rich, authentic coffee flavor and aroma. It synergizes well with chocolate, vanilla, and nutty flavors. Formulators should be cautious of overuse, which can lead to an overpowering bitterness. It is often underutilized in non-traditional applications, such as savory sauces, where it can add depth and complexity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on roasted coffee bean extract is well-established, with extensive documentation in both flavor and fragrance contexts. Industry practices are well-documented, though specific compositional data may vary. Known data gaps include precise quantification of minor constituents and their sensory impacts.

Citation hooks: FlavScents

QA Check

• All required sections 1–9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• Includes section 5a for complex natural material

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-03-02 06:08:29 GMT (p2)